A while ago I attended The Long Italian Lunch cooking class in Sydney. There I made fresh pasta for the first time. It was a really fun experience, learning tips and tricks from a passionate Italian cook. Today I’m sharing Luciana’s recipe for making fresh pasta like a real Italian, at home.
LA SFOGLIA: THE BASIS FOR ALL FRESH PASTA
- 2 large eggs
- 220 g plain flour (reserve 20 g on the side)
- Place flour on a wooden board (important, do not use any other surface), and make a well in the centre. Place the eggs in the well.
- Beat the egg with a fork and slowly start mixing with the flour. Once the flour has been totally incorporated, hand knead the dough thoroughly for about 6 min. Incorporate the reserved flour until the dough feels elastic but not sticky.
- Let the dough to rest for at least 30 min, with a bowl over it to retain moisture.
- After resting, cut the dough into 2 equal parts, roll it with a pastry pin once, turn 90 degrees, then roll it once again.
- Start putting it through the pasta machine, going from #1 to #7 (do not skip any number). The dough will expand and become thinner but it shouldn’t break or stick.
- Fill the dough with your favourite topping and let it dry on a tray before cooking. You can use a fan and/or semolina flour to help the drying process.
Tip: while you work with one piece of dough, always ensure the remaining dough is covered under the bowl or it will dry out.